How Did a Small Pig Unit Become Wiltshire’s Premier Butchery?

We asked David Wilkinson for an insight into the history of Downland Produce before Chris took on the business in July 2018. Stay tuned for an update of what has happened since 2018.

Here is what David had to say!

Dowland History.

Downland Pigs was born out of frustration in 1980. David Wilkinson was a manager on a Wiltshire farm producing Bacon, he felt he could produce pigs in a way which was ethical, enjoyable and financially rewarding, leaving his current employment he rented a small pig unit housing 80 sows producing weaners.

Once on his feet, he then started a second unit, this time all the animals would live outdoors, he then closed the indoor unit putting all his effort into developing the free-range outdoor unit. Over the coming years the unit grew becoming a well-established herd of 500 breeding sows. The herd remained on the Marlborough Downs for several years, David and his young son Matthew spent many happy hours farming in this beautiful area of Wiltshire.

During the mid-90’s the herd had grown from 500 sows selling weaners to 500 sows selling bacon sized pigs, this was achieved by David collaborating with local farmers, by utilizing their spare buildings to house the larger pigs, piglets and weaners were still living in the fields. The whole operation was operated and managed under his watchful eye.

Mid to late 90’s the herd was moved from the Downs due to a change in farming policy, the move took Downland Pigs to fields near to Chippenham. The ground was owned by Lackham College now called Wiltshire College, Lackham, which was and still is a training ground for Agricultural students.

During late 1999/2000 Foot and Mouth was detected four miles from the pig field. He admits to this being the most stressful time in his life, the mental anguish and considerable financial losses took their toll. Although he survived this period, he decided to review his farming policy in the hope he would negate any further threats to his current business.

David had always thought his financial returns were low for the quality of Pork he produced, therefore he decided to reduce the herd considerably leaving a small nucleus of breeding sows producing sufficient pigs reared on the same field. He would then market his own produce. To do this he would need to develop butchery skills which included learning how to make bacon, ham, sausages, the list went on.

During 2001 he rented a small butchery in the local village on Lacock, forming his own brand, “Downland Produce” During the next decade skills were learnt, butchers and butchery staff were employed. The butchery supplied local farmers markets, pubs, restaurants with a few notable chefs with Michelin stars. He entered competitions, notably Taste of the West and Great taste Awards winning many Gold, Silver and Bronze Awards, which were proudly hung in and around the butchery.

During 2010/2011 he realised he had outgrown his village butchery, he also realised that by collaborating with other local free-range meat producers he could increase his opportunities to sell to a wider audience.

At this point he decided to buy a building on a new and very smart commercial complex. Once purchased David spent some considerable time and money building a state-of-the-art butchery. The building was commissioned under the name of Downland and has remained the home of Downland produce to this day. With the opportunity to expand product lines and further enhance the name of Downlands the business ventured into Counties further afield. New business was found in London, both retail and wholesale markets were established.

David and his wife Debbie enjoyed working in the London Markets, as he explains, it was instant feedback on his new products, their customers never held back on their critiques, something he enjoyed immensely, they had many customers who became good friends.

David and Debbie retired in the summer of 2018, when Downland Produce (Wiltshire) Ltd took over the management of the butchery, continuing to supply and develop the business to this day.

Best wishes,

David